Menu

Rania offers guests a prix-fixe menu of either three courses ($75) or four courses ($90), with the option to add wine pairings and cocktails, as desired. An a la carte menu will be available at our stunning Sundowner Bar. An indulgent six course Chef’s Tasting menu ($125) will soon debut.

Shiso leaf chaat

White pea ragda, green mango, mint
Gobhi manchurian tomato

Ginger, shishito peppers, red raddish
Chicken kofta

Truffle cream, pickled wild mushrooms
Shrimp Koliwada

Fennel and mango chutney

Roasted beet salad

Butternut squash, goat cheese raita, curry vinaigrette
Chana masala panisse

Wild ramp chutney, tomato tukku, shishito peppers
Lamb cheela

Red onion laccha, buttermilk mousse
Kerala beef cutlet

Curryleaf mousse, pickled shallots, mustard frills
Ambarsari cod

Ramp chutney, ajwain powder

House-made paneer

Spring peas, pecorino.
Seasonal vegetables

Salaan
Beef short rib

Saffron nihari, charred broccoli rabe, pickled mustard
Braised lamb shank

Spinach, coconut foam, ghoda masala, mustard frills
Pork belly

Vindaloo, charred onions, micro cilantro
Parsi chicken

Salli aloo, masala egg
Monk fish

Spinach kaipu, turmeric moilee

IRANI BERRY PULAO
GARLIC NAAN
MALABAR PAROTA
ROTI
NAAN

Desi Gimlet

titos, vermut, bermutto, shiso, butter, pyaz, citrus.

$17
Meetha Ananas

Old Forrester bourbon, fino sherry, spiced pineapple cordial, citrus.

$17
Thalia the Beekeeper

Barr Hill gin, Svol Aquavit, elderflower, cantaloupe

$17
To Mule or not to Mule

Monkey Shoulder, Laphroaig 10, cyan,liqueur d' mure, ginger

$17
Better Berry Sherry Shrub

Amontillado sherry, mezcal, aloe vera, smoked oyster mushroom shrub, berries, Fever Tree clubsoda.

$17
Nasheela

Overholt Rye, Oloroso, Salignac, stout hibiscus reduction

$17